Peanut Stuffed Eggplant - cooking recipe

Ingredients

1 medium eggplant (1 1/2 to 1 3/4 lb.)
2 Tbsp. oil
1/4 c. butter
1 medium onion, chopped
1 clove garlic, minced
1 medium tomato, peeled and chopped
1/4 tsp. dried thyme leaves, crushed
1/8 tsp. red pepper
1/2 tsp. salt
1/2 c. chopped salted peanuts
1 1/2 c. soft bread crumbs (whole wheat bread)
1 c. shredded Mozzarella cheese

Preparation

Cut eggplant in half lengthwise.
Cut around edge of each half, leaving a half-inch rim.
Remove pulp, chop and set aside. Heat oil in very large skillet.
Put shells in skillet.
Cover; cook for 5 minutes on each side, coating well with oil.
Remove shells; set aside.
Melt butter in skillet.
Add onion and garlic; cook until onion is tender.
Add eggplant pulp, tomato, thyme, red pepper and salt.
Cook, stirring, for 10 minutes, or until eggplant is soft.
Stir in peanuts and crumbs.
Arrange eggplant shells in shallow baking dish.
Fill with mixture.
Bake at 400\u00b0 for 15 minutes.
Sprinkle with cheese.
Bake for 10 minutes longer.
Serve on cooked rice, if desired.